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  1. Cold eggs into hot water are likely to crack, so avoid using refrigerated eggs
  2. Prick the round end of the egg with a pin to allow steam to escape and prevent cracking
  3. Lower the egg gently into a saucepan filled with enough hot water to cover the eggs by 1cm
  4. Simmer gently for 6 minutes for a soft-boiled egg and 7 minutes for a hard-boiled egg
  5. Drain the water and run the egg under cold water for 1 minute
  6. Leave in cold water for 2 minutes. Peel and serve
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